Mary Berry's 'creamy' and warming chicken lasagne is 'delicious' and simple to make
Mary Berry's chicken spinach and tomato lasagne is perfect for family gatherings and it puts a different spin on the well-loved Italian classic.
Mary Berry's one dish comforting sausage hot pot
Mary Berry’s recipe for her chicken spinach and tomato lasagne is rich and flavourful and yields 6 to 8 servings - making it a great centrepiece for any event.
Instead of traditional white sauce, the former Great British Bake Off star said she opted for a “creamy” filling, making it even more indulgent and a “delicious” dinner option.
Ingredients
6 sheets of fresh lasagne
150g (5oz) Cheddar, grated
Chicken, mushroom and spinach mixture
2 tbsp olive oil
500g (1lb 2oz) skinless and boneless chicken thighs, diced
1/2 red chillis, deseeded and finely chopped
2 large garlic cloves, crushed
200g (7oz) button mushrooms, sliced
200g (7oz) baby spinach
2 tsp cornflour
200g (7oz) crème fraîche
Read more: 'Enjoy ultra-processed foods in moderation and don't believe scare stories'
Tomato and herb sauce
1 tbsp chopped flatleaf parsley
1 x 400g tin chopped tomatoes
2 tbsp sun-dried tomato paste
1 tbsp chopped thyme leaves
Instructions
Preheat your oven to 200°C/180°C Fan/Gas 6. Prepare a shallow 1.8 litre (3¼ pint) ovenproof dish.
For the chicken, mushroom, and spinach mixture, heat oil in a frying pan over high heat. Quickly fry the chicken pieces until golden but not fully cooked.
Add chilli, garlic, and mushrooms to the pan, sauté briefly. Then, add spinach and stir until wilted.
In a small bowl, mix cornflour with 2 tablespoons of water until smooth.
Don't miss...
Welsh chef shares recipe for 'sticky' Bara brith cake - ready in just one hour [RECIPE]
Five tips to 'store potatoes correctly' or risk premature aging [TIPS]
Lettuce keeps fresher for longer in the fridge with tips that 'work great' [FOOD STORAGE]
Incorporate crème fraîche and parsley into the pan with chicken. Pour in the cornflour mixture, stirring until thickened. Set aside.
For the tomato and herb sauce, combine tomatoes, sun-dried tomato paste, and thyme in a bowl. Season with salt and pepper, mixing thoroughly.
Soften lasagne sheets by soaking them in boiling water for a few minutes.
In the oven dish, layer a third of the chicken mixture, followed by a third of the tomato sauce. Place three lasagne sheets on top. Repeat this layering process twice more. Finish with a final layer of chicken mixture and tomato sauce, creating three layers of chicken mixture, three layers of tomato sauce, and two layers of lasagne sheets. Sprinkle grated Cheddar on top.
Bake in the preheated oven for 35–40 minutes, until golden brown and fully cooked.
Serve with a side of salad or green vegetables.